Rosa Fusilli Corti Pasta Recipes

BAKED SHORT FUSILLI BUCATI WITH GORGONZOLA, PANCETTA & MUSHROOMS

Steps:

• Bring a pan of water to boil for the pasta. Generously salt the boiling water and drop in the pasta when it comes back to the boil.
• Cook until a couple of minutes before the length of time stated in the cooking instructions. The pasta needs be a bit too hard to eat; it cooks further in the oven.
• Drain the pasta, reserving about 1 cup water.
• While you are boiling the water for the pasta, heat the olive oil in a frying pan or skillet Add the onion and cook until it begins to soften.
• Add the pancetta and continue cooking until it starts to brown.
• Add all the mushrooms and continue cooking them until they brown slightly.
• Add the white wine and some fresh parsley continue cooking until the wine has partially evaporated and the mushrooms are cooked.
• Now add the gorgonzola whilst stirring continuously until it melts.
• You can use the milk or water from the pasta to make the sauce more liquid
• Add half the grated parmesan and continue to stir adding milk or water as required. Don't let the sauce get too thick or dry.
• Add salt and pepper to taste.
• Mix the pasta with the ready sauce and transfer to a greased oven dish (I use a bit of butter).
• Sprinkle the rest of the parmigiano on top and add a few pieces of butter. Bake in a preheated hot oven (180-200°c) for 10 minutes or until the top starts to get brown and crunchy!
• Remove from the oven and let the dish stand for a couple of minutes.
• Serve with extra grated parmigiano as required.

FUSILLI BUCATI CORTI WITH ROSMARINO MAIALE MONDAY SAUCE

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and set aside.
• Heat the oil and butter in a large saute pan over medium-high heat. Add the pork, salt, paprika, and onion powder and cook for 4 minutes, until the pork is browned, stirring with a flat-end wooden spoon to break up clumps. Add the kale and cook for 2 minutes, until wilted, stirring to combine. Reduce the heat to medium, add the garlic and rosemary, and cook for 2 minutes, just long enough to unlock the aromatics. Add the vinegar and wine and use the wooden spoon to scrape any browned bits up off the bottom of the pan. Stir in the pasta water and red pepper flakes (if using) and cook for 2 minutes.
• Toss with pasta and ciliegine 1 minute before serving so that the ciliegine retain some of their shape but soften and stretch out a little.

ONE-POT SUPER EASY FUSILLI

Steps:

• Put the chicken stock, tomatoes, fusilli, sun-dried tomatoes plus the reserved oil, capers, garlic and onion in a large pot, then sprinkle with a pinch of salt and some pepper. Stir together. Cover and bring to a boil over high heat. Lower to medium-low heat and simmer, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 25 minutes.
• Place pasta on a large platter and dollop with ricotta. Garnish with olive oil, basil and more ground pepper.

ROSA FUSILLI CORTI (PASTA)

Steps:

• Cook pasta according to package directions.
• In a medium saucepan, combine Alfredo and marinara sauces, and heat over medium-low heat. Stir in basil.
• Serve sauce over cooked pasta.